Thursday, May 21, 2009

Slow Cooking a Chuck Roast in the oven

1. Take the roast out of the fridge and place it onto an open roasting pan with a rack in it.

2. Preheat the oven to 500F

3. Make a rub out of Olive oil, crushed garlic, black pepper, herbs and a dash of prepared mustard. Rub the entire surface of the meat with this rub.

4. When the oven reaches temperature, reset it to 170F (or lower if it goes lower) and put the meat into the oven.

5. In an hour, turn the meat over and insert a temperature probe.

6. When the meat has reached 5 degrees less than what you want (I want medium rare, FWIW) Remove from oven. Cover with foil and then a cloth towel as an insulator.


Trooper York said...

One of the best things I ever got was a bottle of the "Herbs of Provence" from William Somona. It really enhanced any piece of meat I ever cooked. I recomend it highly.

Trooper York said...

They also have a great veal stock to use if you are making steak au poive. Comes out just like the restaurant style I kid you not.

dbp said...

Great tips!